16 bean salad

Yield: 1 salad

Measure Ingredient
2 cups Bean Soup Mix;
1 \N Spice packet;
½ cup Celery; chopped
½ cup Green pepper; chopped
½ cup Salad oil;
¾ cup Vinegar;
½ cup Sugar;
1 medium Red onion; sliced in rings
\N \N Salt & pepper;

Cook beans with spices* ad directed on package, but do not overcook.

Drain beans (do not rinse.) In a large bowl, combine beans, celery, green pepper and onion. In a small bowl, mix oil, vinegar, sugar, until sugar is dissolved. Pour over bean mixture, adding additional salt & pepper if desired. Refrigerate several hours (overnight if possible) before serving. For Milder flavor, reduce the amount of spice packet. Please mix the spices carefully when using less then a full packet. Source: Leaflet from Old Farmer's Almanac 16 Bean Soup and Spices. Brought to you and yours via Nancy O'Brion via Meal-Master. Submitted By NANCY O'BRION On 11-07-94

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